recipes

Videos 13 December 2021

A Cheesy Winter Warm-Up

(Family Features) One of the easiest ways to warm up at the end of a winter day – both inside and out – is by sharing a comforting meal with loved ones.

Getting your whole family to the table can be surprisingly easy when a savory dish like Cheesy Spinach Ravioli awaits. This recipe offers a kid-friendly way to get a serving of greens along with favorite flavors. Originally started by an Italian mother more than 80 years ago, having a delicious jar of RAGÙ sauce in hand, with its distinctive yellow cap, can help anyone create this mouthwatering recipe and quick real-world dishes at home.

Having a go-to jar of sauce in your pantry offers an invaluable resource for at-home cooks who want to “cook like a mother” and create delicious, homemade recipes regardless of culinary skill. With a wide array of flavor varieties, the rich heritage of these familiar sauces can quickly help you make cold days feel far away while elevating everyday meals at the family table.

Visit Ragu.com to find more winter recipe inspiration.

Watch video to see how to make this recipe!

 

Cheesy Spinach Ravioli

Prep time: 10 minutes
Total time: about 1 hour
Yield: 17-20 ravioli

Dough:

  • 3          cups all-purpose flour, divided
  • 1          pinch salt
  • 1/4       teaspoon garlic powder
  • 1/2       teaspoon olive oil
  • 4          whole eggs
  • 2          egg yolks
  • water

Filling:

  • 1/2       teaspoon olive oil
  • 2          cups chopped spinach, fresh or frozen
  • 1          pinch salt
  • 1          pinch pepper
  • 1          container (15 ounces) ricotta cheese

Toppings:

  • 1          jar (24 ounces) RAGÙ Old World Style Traditional Sauce
  • shredded mozzarella cheese
  • 2          chopped basil leaves
  • 2          chopped sprigs rosemary
  • grated Parmesan cheese (optional)
  1. To make dough: Place 2 1/2 cups flour in bowl and make hole in center. Add salt, garlic powder, olive oil, eggs and egg yolks to hole. Slowly bring flour into middle and knead into ball. Cover with bowl and let rest 20 minutes.
  2. To make filling: In pan over medium heat, add olive oil; add spinach, salt and pepper then saute until spinach is wilted. Let cool then mix in ricotta cheese; set aside.
  3. Cut dough in half. Sprinkle remaining flour on large cutting board and roll dough to 1/8-inch thickness. Cut into rectangle then cut into 2-3-inch squares. Set scraps aside. Brush water on squares then spoon 1 teaspoon spinach-ricotta filling in center of every other square. Top with remaining squares. Use fork to crimp edges. Repeat with remaining dough. Form scraps into ball and repeat.
  4. Put ravioli in boiling water, 8-10 minutes; they will rise to top when done.
  5. In saucepan over medium heat, heat sauce until simmering.
  6. Place ravioli on plate and top with warm sauce, mozzarella cheese, basil and rosemary. Grate Parmesan cheese on top, if desired.

Source: Ragu Foods

Meal Ideas 09 December 2021

Warm Up Winter with Comforting Classics

(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.

Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.

Hearty flavors can take away the chill of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. Easy to make and fun to create together, these simple snacks are perfect for a cold afternoon spent together in the kitchen or watching a family-movie marathon.

Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect have-on-hand pantry staple to help you create easy and delicious home cooking. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily allow anyone, regardless of gender or culinary skillset, to “cook like a mother” and serve up delicious, homemade favorites. The brand’s rich heritage and array of sauce choices ensures that your next cold-weather day spent inside will be elevated with family-favorite snacks and easy and taste-tempting meals made with RAGÚ.

Find more recipes perfect for warming up this winter at Ragu.com.

Baked Tomato Goat Cheese Dip

Recipe courtesy of Marzia Aziz of "Little Spice Jar"
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6

  • Nonstick cooking spray
  • 2 cups RAGÚ Simply Traditional Sauce
  • 3 cloves garlic, divided
  • 1/ 4 cup fresh basil, chopped, divided
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
  • 2 teaspoons olive oil, plus additional for brushing, divided
  • 1/4 teaspoon fresh thyme
  • kosher salt, divided
  • pepper
  • 1 large baguette, sliced on bias
  • blistered tomatoes, for serving (optional)
  1. Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
  2. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
  3. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
  4. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
  5. Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.

Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.

Polenta Bites

  • 1 tube (18 ounces) polenta
  • 1 1/2 teaspoons olive oil
  • 1 jar (24 ounces) RAGÚ Chunky Tomato, Garlic and Onion Sauce
  • 1 package (8 ounces) shredded mozzarella
  • 2 sprigs, rosemary, destemmed and chopped
  • 3 basil leaves, chopped
  • 1 block (8 ounces) hard Parmesan cheese
  1. Cut polenta into slices. In skillet, heat olive oil over medium-high heat; fry polenta slices 10-12 minutes on each side until crispy and golden brown.
  2. In saucepan over medium heat, warm sauce.
  3. Place polenta slices on tray and sprinkle with mozzarella. Place 1/2 teaspoon warm sauce on each slice then sprinkle with chopped rosemary and basil. Grate hard Parmesan onto each slice for topping.

Snowman Pizza Bombs

  • 1 tube (11.8 ounces) pizza dough
  • 1 jar (24 ounces) RAGÚ Old World Style Traditional Sauce
  • 1 package (6 ounces) pepperoni slices
  • 1 package (6 ounces) Canadian bacon slices
  • 1 package (8 ounces) shredded cheddar cheese
  • 4 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1 package (8 ounces) mozzarella cheese slices

Decorative vegetables (optional):

  • multicolored sweet peppers
  • olives
  • spinach
  • mushrooms
  • cherry tomatoes
  1. Preheat oven to 400 F.
  2. Cut pizza dough into 12 squares. On each square, place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
  3. Pinch corners of dough together to round into balls then place in muffin tins.
  4. In small bowl, mix melted butter, garlic powder and Italian seasoning; brush generously over dough balls.
  5. Bake 15-20 minutes until golden brown.
  6. Remove from muffin tin and carefully shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
  7. Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes, if desired. Use remaining sauce for dipping.

Source: RAGÚ

Ethnic 22 November 2021

Easy and Delicious Ethnic Dishes

(Family Features) When tried-and-true family favorites turn stale and boring, digging through cookbooks and sorting through blogs for new recipes may seem far too time-consuming for your busy evenings. However, a simple ethnic twist in the kitchen can turn bland dinners into exciting meals.

You don’t need a plane ticket to explore international cuisines. Start with a versatile ingredient like rice, one of the most common kitchen staples around the world. It can transport you to another country in recipes like Korean-inspired Kimchi Fried Rice Bowl with Fried Egg, which provides a savory blend of veggies, basmati rice, soy sauce, sesame oil and more. A quick and easy recipe complete in less than 30 minutes, it’s a simple option for exploring new flavors and encouraging kiddos to expand their horizons.

For a spicy take on ethnic cuisine, you can push mealtime over the top with Thai Cashew Chicken Fried Rice, ready to eat in half an hour. Aromatic jasmine rice is cooked to fluffy perfection then cooled before being combined with sauteed chicken, sugar snap peas and garlic. The dish gets a kick from a Thai red chili pepper, which offers a moderate to hot level of spice; simply omit if spice isn’t nice for you or your loved ones. Mix in soy sauce and a sprinkle of cashews for a truly traditional Thai flavor.

Ready in just 10 minutes, Success Rice’s no measure, no mess, boil-in-bag options make these recipes and other delicious ethnic staples possible with perfectly fluffy rice and quinoa. As a foolproof solution for dishes worth savoring, it takes all the guesswork out of making rice and gives home cooks more time to focus on the rest of the recipe and dinner together as a family.

Find more family meal ideas with an ethnic twist at SuccessRice.com.

Kimchi Fried Rice Bowl with Fried Egg

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 2 bags Success Basmati Rice
  • 2 tablespoons canola oil
  • 1/2 pound mushrooms, sliced
  • 1 onion, diced
  • 1 cup kimchi, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups baby spinach
  • 2 tablespoons soy sauce
  • 4 teaspoons sesame oil
  • 4 eggs, fried
  1. Prepare rice according to package directions.
  2. In large wok or skillet over medium-high heat, heat oil. Stir-fry mushrooms and onions 3-5 minutes, or until softened. Stir in kimchi, garlic and ginger; stir-fry 1-2 minutes, or until well coated.
  3. Stir in rice, spinach, soy sauce and sesame oil. Stir-fry 2-3 minutes, or until spinach starts to wilt and rice is heated through.
  4. Divide rice between four bowls and top each with one fried egg.

Thai Cashew Chicken Fried Rice

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

  • 2 bags Success Jasmine Rice
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 3/4 pound boneless, skinless chicken breast, cubed
  • 1/2 pound sugar snap peas, trimmed
  • 3 cloves garlic, thinly sliced
  • 1 Thai red chili pepper, thinly sliced (optional)
  • 3 tablespoons soy sauce
  • 1/3 cup roasted cashews
  1. Prepare rice according to package directions. Let cool completely.
  2. In large wok or skillet over medium-high heat, heat oil. Season chicken with salt. Cook chicken, stirring, 3-5 minutes, or until starting to brown. Stir in sugar snap peas, garlic and chili pepper, if desired. Cook, stirring, 3-5 minutes, or until chicken is cooked through and snap peas are tender-crisp.
  3. Stir in rice. Cook 2-3 minutes, stirring to combine. Stir in soy sauce. Cook 2-3 minutes, or until rice is heated through.
  4. Sprinkle with cashews before serving.

Source: Success Rice

Holiday 28 October 2021

A Festive Menu Fit for Family and Friends

(Family Features) Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to consider recipes that keep family and friends content from the moment they hang up their coats to the goodbye hugs.

These delicious options for a satisfying bread bowl, pumpkin spice potatoes, artfully glazed lamb chops and fresh apple pie can bring your guests running to the kitchen (and keep them there) as you celebrate all the season has to offer.

Find more recipes fit for holiday festivities at Culinary.net

Beckon Holiday Guests with a Bread Bowl

While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay. This Spinach-Ham Dip is the perfect combination of comforting and satisfying when served with bread cubes, crackers or tortilla chips for a warming snack ahead of the big meal.

To find more seasonal appetizer inspiration, visit Culinary.net.

Spinach-Ham Dip

  • 2 cups ricotta cheese
  • 1 cup sour cream
  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 1/4 pound ham, cubed
  • 3/4 cup shredded Parmesan cheese
  • 2 green onions, thinly sliced
  • 1 round bread loaf (16 ounces), unsliced
  1. Heat oven to 350 F.
  2. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
  3. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
  4. Take bread removed from inside bread bowl and cut into dipping sized chunks.
  5. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

A Seasonal Side with a Tasty Twist

No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.

You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.

Plus, they’re made with Little potatoes that come ready to use with no washing or peeling required, perfect for busy families during bustling holiday gatherings. Try them roasted, boiled, smashed or mashed in your favorite seasonal dishes. For a time-saving hack, use the slicer attachment in a food processor to evenly slice potatoes in minutes.

Visit littlepotatoes.com for more holiday recipe inspiration.

Pumpkin Spice Scalloped Little Potatoes

Prep time: 20 minutes
Cook time: 1 hour
Servings: 4

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use
  • 5 slices thick-cut bacon, sliced, cooked until crisp and drained
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • salt, to taste
  • pepper, to taste
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons water
  • 1 cup pecans, rough chopped
  1. Preheat oven to 375 F.
  2. In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
  3. In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
  4. In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
  5. Bake 60 minutes.
  6. In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
  7. Remove potatoes from oven and sprinkle pecans over top.

Serve Up a Seasonal Treat

No seasonal gathering is complete without dessert, and quality baking during the holidays results in fresh favorites like Apple Pie.

Allspice, nutmeg and cinnamon add spice to this festive favorite while brown sugar adds a hint of caramel sweetness with a nutty, moist, subtle molasses flavor that’s ideal for use in desserts of all kinds. The trusted performance of an option like Domino sugar helps make this a recipe you can turn to when it’s time to savor the season.

Find more holiday dessert ideas to bring your family and friends together at dominosugar.com .

Apple Pie

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

  • 1 prepared 9-inch double-crust pie pastry, divided
  • 3/4 cup Domino Light Brown Sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 pounds apples, cored, quartered and sliced
  • 1/4 teaspoon allspice
  1. Preheat oven to 375 F. Line 9-inch pie pan with half pastry then prick bottom and sides with fork.
  2. In large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice and lemon zest. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, until sugar dissolves and apples begin to soften and cook down to about 6 cups.
  3. Turn apple mixture into lined pie plate. Top with remaining pastry. Trim and flute edges with fork. Slit top crust to allow steam to escape.
  4. Bake 35-40 minutes, or until crust is golden.
  5. Serve warm or at room temperature. Cover and refrigerate leftovers.

Add Color and Flavor to the Holiday Table

When a holiday celebration calls for a truly memorable meal, it’s a perfect opportunity to serve a dish that just might become a family favorite. Combining a seasonal staple like cranberries with naturally flavorful lamb could be your ticket to a newfound tradition.

These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.

Visit beefandlambnz.com to learn more and find where to buy grass-fed meat for your holiday meals.

Cranberry Maple Glazed Grass-Fed Lamb Chops

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

Glaze:

  • 1 cup fresh or thawed cranberries
  • 1/3 cup maple syrup
  • 1/4 cup fresh orange juice
  • 2 teaspoons orange zest
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • cracked black pepper

Lamb Chops:

  • 8-10 New Zealand grass-fed lamb rib chops
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • olive oil
  1. To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
  2. To make lamb chops: Pat lamb chops dry with paper towel.
  3. In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
  4. Sprinkle dry rub on lamb chops and press mixture into meat.
  5. In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
  6. Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
  7. Drizzle glaze over chops before serving.

Source: The Little Potato Company
Domino Golden Sugar
Beef + Lamb New Zealand

 

Holiday 14 October 2021

Add Cheer to the Holidays with Cheesy Plant-Based Appetizers

(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese.

Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent and satisfying snack. Or try frying up a plate of Vegan Brussels Sprouts Fritters stuffed with melty, creamy plant-based cheddar cheese for a delicious bite of seasonal comfort.

Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy and flavorful vegan cheese. These cheeses are free from dairy, soy, nuts, gluten, preservatives and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions.

Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.

Vegan Stuffed Mushrooms

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

  • 12 button mushrooms
  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, diced
  • 2 medium zucchinis, diced
  • 4-6 sun dried tomatoes, chopped
  • 2-3 garlic cloves, minced
  • 1 large handful spinach
  • 1 pinch rosemary
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 pack Violife Just Like Cheddar Shreds
  • finely chopped chives
  1. Preheat oven to 350 F.
  2. Use damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on lined baking sheet with empty sides up.
  3. In frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste.
  4. Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.

Vegan Brussels Sprouts Fritters

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

  • 35 ounces Brussels sprouts
  • 3 green onions, finely chopped
  • 1/4 cup gluten-free all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • pink pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 flax egg (2 tablespoons flax and 2 tablespoons water)
  • 1 pack Violife Just Like Cheddar Shreds
  • 2-4 tablespoons olive oil
  • mint, roughly chopped
  1. Wash Brussels sprouts and finely slice. Place in bowl with green onions.
  2. In separate bowl, whisk flour, salt, black pepper, pink pepper, paprika and garlic powder.
  3. Add dry ingredients and flax egg to Brussels sprouts mixture then add cheddar shreds. Mix well and let rest in refrigerator 10 minutes.
  4. In frying pan, heat olive oil. Use hands to make one patty with 2 tablespoons of mixture.
  5. Shallow fry 4 minutes on each side. Remove and place on plate with paper towels to drain excess oil. Repeat with remaining mixture. Garnish with mint.

Source: Violife

Meal Ideas 22 September 2021

Better School Days Ahead with Egg-Powered Recipes

(Family Features) The school year can be full of challenges, but fueling kids for a full day of learning tops the priority list. Affordable and easy to prepare, eggs are a key ingredient for successful days in the classroom. From a wide variety of breakfast options for even the pickiest of eaters to a nearly limitless menu of lunches, eggs keep kids full and energized to conquer each school day.

As one of the only foods that naturally have vitamin D, eggs offer a nutrient critical for building strong bones. Eggs also help the body absorb nutrients like vitamin E and carotenoids that are found in plant foods, making them a perfect partner for veggies that might be a hard sell for some kids. Additionally, they’re one of the best sources of choline, which is critical for brain health and development at every age and stage.

What’s more, between learning and down time, many kids spend a lot of hours in front of electronic screens. The lutein and zeaxanthin found in egg yolks can help protect their eyes from harmful blue light.

Try these easy recipes that support eye health, brain health and nutrient absorption, and are easy to prepare ahead of time. To learn more about the nutritional benefits of eggs and find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

Broccoli and Cauliflower Cheddar Quinoa Bites

Prep time: 20 minutes
Total time: 40 minutes
Servings: 6

  • Nonstick cooking spray
  • 10 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup cooked quinoa
  • 1 cup tomatoes, quartered
  • 1/2 cup finely chopped broccoli florets
  • 1/2 cup finely chopped cauliflower florets
  • 2 tablespoons finely chopped fresh basil (optional)
  1. Preheat oven to 350 F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
  2. In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
  3. Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.
  4. Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.
  5. Refrigerate leftovers up to 3 days or freeze up to 1 month.

Simple Egg Salad Sandwich

Prep time: 10 minutes
Total time: 10 minutes
Servings: 8

  • 6 large hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions
  • 8 slices rustic wheat bread
  • 4 lettuce leaves
  1. Chop eggs.
  2. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.
  3. Refrigerate, covered, to blend flavors.
  4. Serve on wheat bread with lettuce leaves.

Blueberry, Avocado and Banana Muffins

Prep time: 10 minutes
Total time: 35 minutes
Servings: 12

  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 medium banana (about 1/3 cup), peeled
  • 1 large avocado (about 3/4 cup), peeled and pitted
  • 3/4 cup unsweetened applesauce
  • 1 large egg
  • 1/4 cup milk
  • 1 cup blueberries
  1. Preheat oven to 350 F. Prepare standard muffin tin with paper liners.
  2. In bowl, whisk flour, oats, baking powder, baking soda and salt.
  3. In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.
  4. Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

Veggie and Cheese Frittata Fingers

Prep time: 10 minutes
Total time: 40 minutes
Servings: 4

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1/2 cup zucchini, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 12 large eggs
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 350 F. Spray 9-by-9-inch baking dish with nonstick cooking spray.
  2. In skillet over medium heat, add olive oil then saute bell pepper, onion and zucchini until tender. Add garlic and spinach; cook until wilted.
  3. In bowl, beat eggs then add sauteed vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
  4. Bake 25-30 minutes until fully set. Allow to cool.
  5. Cut into seven strips then down the middle to create 14 pieces.
  6. Refrigerate leftovers in airtight container up to 4 days.
  7. To freeze, place cooled frittata fingers in freezer bag and lay flat until frozen. When ready to eat, microwave 60-90 seconds, or until warmed.

Source: American Egg Board

Videos 14 September 2021

Blueberry Banana Smoothie

(Culinary.net) If you ever find yourself craving something healthy and easy to make, you’re not alone. Maybe you are constantly on the go, chasing after little ones or just started a new job. Whether you’re on the move or relaxing at home, smoothies are a simple way to add nutritious ingredients to your diet.

From strawberries and mangos to blueberries and more, there are almost limitless smoothie options. You can use different combinations of greens and textures or even add something savory like peanut or almond butter.

This Blueberry Banana Smoothie is simple with just a couple basic directions and gives you the energy you need to finish out your day strong.

It has 1 cup of spinach, which is full of iron and vitamins, frozen bananas and blueberries to fill up your fruit intake for the day and berry yogurt to add a hint of dairy and some sweetness to your drink.

Garnish your finished product with fresh blueberries for some extra flair. With chia seeds for added texture, this smoothie is perfect for breakfast or even an afternoon snack.

Find more healthy recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Blueberry Banana Smoothie

Servings: 2

  • 1          cup spinach
  • 1/2       cup water
  • 2          tablespoons apple cider vinegar blend
  • 1          tablespoon almond butter
  • 1/2       cup bananas, frozen
  • 1/2       cup blueberries, frozen
  • 1          tablespoon chia seeds
  • 1/4       teaspoon ground cinnamon
  • 1/4       teaspoon minced ginger
  • 1/2       cup berry yogurt
  • fresh blueberries, for garnish (optional)
  1. In blender, blend spinach, water, apple cider vinegar, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth.
  2. Pour into two glasses and garnish with fresh blueberries, if desired.
Meal Ideas 31 August 2021

Quick, Nutritious Recipes to Make Family Meals Easy

(Family Features) Dinnertime dishes loaded with nutrients help keep loved ones connected while refueling after busy days spent at work and school. Dairy foods - key ingredients in many at-home meals - provide nutrients for people of all ages to grow and maintain stronger bodies and minds.

However, some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don't contain lactose without the stomachache with foods like:

  • Lactose-free milk, which is real milk with the same 13 essential nutrients as regular milk
  • Hard and aged cheeses, such as cheddar, colby, Monterey Jack, Parmesan and Swiss
  • Yogurt with live and active cultures, which help break down lactose, making it easier to digest

These easy-to-make meals offer lactose intolerance-friendly options for families seeking to keep milk on the menu. Because they all require an hour or less in the kitchen, they provide quick solutions for those hectic schedules without sacrificing taste or nutrition.

Visit MilkMeansMore.org to find more delicious dishes that fit a lactose intolerant meal plan.

Chicken Cordon Bleu Kebabs

Recipe courtesy of Rachel Gurk of "Rachel Cooks" on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 3

Skewers:

  • Nonstick cooking spray
  • 2 chicken breasts (6 ounces each), cubed
  • 1 ham steak (6 ounces), cubed
  • 6 bamboo skewers (8 inches)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon extra-virgin olive oil

Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup lactose-free 2% milk
  • 1 teaspoon Dijon mustard
  • 1 cup shredded Swiss cheese
  • salt, to taste (optional)
  • pepper, to taste (optional)
  1. To make skewers: Preheat broiler to 500 F. Line broiler pan with foil and spray with nonstick cooking spray.
  2. Thread cubed chicken pieces and cubed ham pieces onto skewers.
  3. In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil.
  4. Brush mustard mixture on skewers.
  5. Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.
  6. To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes, or until thick. Reduce heat to low and stir in cheese, whisking until melted.
  7. Add salt and pepper, to taste, if desired.
  8. Serve chicken and ham kebabs with sauce.

Chicken, Spinach and Feta Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3 eggs, slightly beaten
  • 2 cups cottage cheese
  • 1 1/2 cups chopped cooked chicken
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 2 teaspoons dried minced onion
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 350 F.
  2. Place spinach in colander. Use back of large spoon or rubber spatula to press moisture from spinach.
  3. In large bowl, combine spinach, eggs, cottage cheese, chicken, feta cheese, flour, butter, onion, oregano, salt and pepper.
  4. Spoon into greased 1 1/2-quart casserole dish. Bake, uncovered, 45-50 minutes, or until set near center (160 F). Let stand 5 minutes before serving.

One Pan Mac and Cheese

Recipe courtesy of Sheila Johnson of "Eat 2 Gather" on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 12 minutes

  • Water
  • 2 teaspoons salt
  • 2 cups dry macaroni noodles
  • 2 cups lactose-free whole milk
  • 2 eggs
  • 2 tablespoons butter, clarified or ghee
  • 1 1/2 cups shredded sharp white cheddar cheese
  • 1 cup shredded Parmesan cheese
  • salt, to taste
  • fresh cracked pepper, to taste
  1. Add water and salt to 3-quart saucepan; cook noodles according to package directions. Drain and add noodles back to pan.
  2. Measure milk into large measuring cup. Add eggs and whisk.
  3. Toss noodles with clarified butter, turn heat to medium and pour in milk-egg mixture. Add cheeses and stir until melted. Bring to low boil about 3 minutes; sauce will thicken and become creamy. Add salt and fresh cracked pepper, to taste.

Parmesan-Swiss Fish

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • 1 1/4 pounds skinless halibut, salmon or tilapia fillets (fresh or frozen)
  • 3/4 cup shredded Swiss cheese
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons sliced green onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika
  1. Preheat oven to 450 F.
  2. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat fish dry with paper towels. Arrange in single layer on greased 15-by-10-by-1-inch baking pan, tucking under any thin edges.
  3. In small bowl, toss Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over fish fillets. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, until fish flakes easily with fork. Allow 6-8 minutes baking time per 1/2-inch thickness of fish.

Source: United Dairy Industry of Michigan

Meal Ideas 13 August 2021

Celebrate Family and Food

(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Visit rmhdallas.org for more information and to order the cookbook.

Baked Stuffed Pasta Shells

Recipe courtesy of chef Kevin Curry
Servings: 6-8

  • 6          ounces jumbo pasta shells
  • 2          tablespoons olive oil
  • 1          tablespoon fresh garlic
  • 1          medium onion, diced
  • 5          portobello mushroom caps, gills removed then diced
  • 1          pinch sea salt, plus additional, to taste
  • 1          pinch pepper, plus additional, to taste
  • 2          cups shredded kale
  • 3          tablespoons water
  • 15        ounces skim milk ricotta cheese
  • 4          tablespoons pesto
  • 1          tablespoon The Fit Cook Land spice blend
  • 1 1/2    cups reduced-fat marinara, divided
  • 1 1/2    cups reduced-fat mozzarella
  • fresh herbs, for garnish

Preheat oven to 420 F.

Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Green Curry

Recipe courtesy of chef Nikky Phinyawatana
Servings: 2

  • 2          cups fresh spinach
  • 1          cup water
  • 1          tablespoon vegetable oil
  • 2          tablespoons green curry paste
  • 8          ounces skinless, boneless chicken, beef or pork, sliced thin
  • 1          small Japanese purple eggplant
  • 2          cups coconut milk
  • 4          teaspoons granulated sugar
  • 1/2       teaspoon salt
  • 1/2       cup bamboo shoots, sliced
  • 1/4       medium red bell pepper, sliced thin
  • 8-10     Thai basil leaves, plus additional, for garnish, divided
  • 2          cups cooked jasmine rice

In blender, blend spinach and water until mixture turns green and no leaves are visible.

In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.

Add protein and cook 3-5 minutes.

Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.

Stir in basil leaves and turn off heat.

Serve with jasmine rice and garnish with additional basil leaves.

Daddy’s Birthday Flan

Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12

Caramel Sauce:

  • 1          cup granulated sugar
  • 1/4       cup water

Cake:

  • 1 1/2    cups all-purpose flour
  • 1          teaspoon baking powder
  • 1/4       teaspoon baking soda
  • 1/4       teaspoon salt
  • 3/4       cup unsalted butter, at room temperature
  • 3/4       cup granulated sugar
  • 2          large eggs
  • 1/2       teaspoon vanilla extract
  • 3/4       cup buttermilk
  • 3          tablespoons rainbow sprinkles (optional)

Flan:

  • 4          large eggs
  • 1          can (14 ounces) sweetened condensed milk
  • 1          can (12 ounces) evaporated milk
  • 1          tablespoon vanilla extract
  • ground cinnamon, to taste
  1. In saucepan, heat granulated sugar and water over medium-low heat until melted.
  2. Preheat oven to 350 F.
  3. Grease and flour 9-inch Bundt pan. Set aside.
  4. When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
  5. To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside.
  6. In another bowl, use hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
  7. On low speed, gradually beat in flour mixture and buttermilk until combined.
  8. Fold in rainbow sprinkles, if desired.
  9. Pour batter into pans over caramel sauce.
  10. To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined.
  11. Gently pour through strainer and onto prepared cake batter.
  12. Sprinkle cinnamon on top.
  13. Place pan in water bath by putting it in larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create water bath.
  14. Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done.
  15. Remove cake from water bath and cool on rack 10 minutes.
  16. Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly.
  17. Refrigerate at least 1 hour or overnight before serving.

 

Photo courtesy of Ink Phinyawatana (Green Curry)

Source: Ronald McDonald House of Dallas

Videos 23 March 2021

Beef Tenderloin with Roasted Cauliflower and Spinach Salad

(Culinary.net) Many families crave savory and delicious weeknight meals. After a long day of work and school, it’s time to gather around the table to share a mouthwatering meal and memories together.

For something truly wholesome, try this Beef Tenderloin with Roasted Cauliflower and Spinach Salad. It’s a full meal the whole family can enjoy, and you’ll be surprised at how easy it makes it to feed all the smiling faces.

This meal has layers of flavor and sneaks in a few vegetables like spinach and cauliflower, but even picky eaters can’t resist trying it.

Start with a beef tenderloin and drizzle it generously with olive oil. Add 2 tablespoons of pepper. Flip and repeat on the other side. Bake for 12 minutes at 475 F.

Next, add one head of cauliflower to a mixing bowl with five shallots cut into quarters. Add 2 tablespoons of olive oil; mix well with salt and pepper, to taste. Add this to the baking sheet with the beef tenderloin and bake 18-25 minutes.

While that’s cooking, add 3 tablespoons of olive oil to a mixing bowl with lemon juice, Dijon mustard, salt, pepper and baby spinach.

To plate, add baby spinach salad first then the cauliflower and shallot mixture and, finally, that juicy, perfectly cooked beef tenderloin. Garnish with cranberries for a splash of color.

This meal is satisfying and only requires some mixing bowls and a large sheet pan to make cleanup a breeze so you can focus on what really matters most: time with your loved ones.

Find more recipes and savory main dishes at Culinary.net.

Beef Tenderloin with Roasted Cauliflower and Spinach Salad

Servings: 4-6

  • 1          beef tenderloin (4 pounds), wrapped with butcher’s twine
  • 9          tablespoons olive oil, divided
  • 4          teaspoons pepper, divided
  • 1          head cauliflower
  • 5          shallots, quartered
  • 2          teaspoons salt, divided
  • 3          tablespoons lemon juice
  • 2          teaspoons Dijon mustard
  • 1          package (5 1/2 ounces) baby spinach
  • dried cranberries, for garnish
  1. Heat oven to 475 F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper over beef into beef. Bake 12 minutes.
  2. In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.
  3. In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.
  4. Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries.

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